﻿<?xml version="1.0" encoding="utf-8" ?>
<groups  url="www.meishiji.net">
  <group id="1" title="凉菜" img="Assets/DarkGray.png" >
    <subtitle>subtitle</subtitle>
    <description>
      凉菜，在饮食业俗称冷荤或冷盘。它是具有独特风格，拼摆技术性强的菜肴，食用时数都是吃凉的，称之为凉菜。凉菜切配的主要原料大部分是熟料，因此这与热菜烹调方法有着截然的区别，它的主要特点是：选料精细、口味干香、脆嫩、爽口不腻，色泽艳丽，造形整齐美观，拼摆和谐悦目。
    </description>
    <items>
      <item id="1" title="五香鱼" img="images/big/wxybig.jpg" imgTitle="images/wuxiangyu.png">
        <subtitle>subtitle</subtitle>
        <description>主料：鱼500克 辅料：茴香、花椒各5克，大葱、姜各12克，白糖20克，精盐6克，绍酒15克，酱油10克，香油20克，油、水适量.</description>
        <content>content</content>
        <materials>
          <material img="images/shicai/shicaiyou_100x100.jpg" name="花生油" quantity="1500" unit="克"/>
          <material img="images/shicai/shicaiyan_100x100.jpg" name="食盐" quantity="50" unit="克"/>
          <material img="images/shicai/jiangyou_100x100.jpg" name="酱油" quantity="100" unit="克"/>
          <material img="images/shicai/weijing_100x100.jpg" name="味精" quantity="5" unit="克"/>
          <material img="images/shicai/cong_100x100.jpg" name="葱" quantity="75" unit="克"/>
          <material img="images/shicai/jiang_100x100.jpg" name="姜" quantity="25" unit="克"/>
          <material img="images/shicai/bajiao_100x100.jpg" name="八角" quantity="4" unit="个"/>
          <material img="images/shicai/guipi_100x100.jpg" name="桂皮" quantity="5" unit="克"/>
          <material img="images/shicai/liaojou_100x100.jpg" name="料酒" quantity="25" unit="克"/>
          <material img="images/shicai/huajiaofen_100x100.jpg" name="花椒粉" quantity="4" unit="克"/>
          <material img="images/shicai/wuxiang_100x100.jpg" name="五香粉" quantity="5" unit="克"/>
        </materials>
        <steps>
          <step>1．将鱼剁成大小一致的块状，用一半量的葱、姜、酱油、盐，拌匀腌制入味约1小时；</step>
          <step>2．上油锅，烧至六成热时，将鱼分散下入，然后用中火炸至鱼浮起、颜色柿黄即可捞出；</step>
          <step>3．净锅上火，下入少许油、葱、姜、花椒、茴香，炒香后加入水，放入其他调料和鱼块，大火烧开后改用小火烧约40分钟，待汁干鱼软时，淋入香油拌匀既成。</step>
        </steps>
      </item>
      <item id="3" title="蒜泥冻皮" img="images/big/suannipidongbig.jpg" imgTitle="images/suannipidong.png">
        <subtitle>subtitle</subtitle>
        <description>
          蒜泥皮冻河南开封地区特色小吃，适合夏季食用。肉皮中含有丰富的胶原蛋白，能起到美容养颜，延缓衰老的作用。主料：大肉皮200克辅料：大葱、姜10克，绍酒12克，酱油5克，精盐6克，水300克，香醋10克，香油20克，蒜泥5克
        </description>
        <content>content</content>
        <materials>
          <material img="images/shicai/shicaiyou_100x100.jpg" name="大肉皮" quantity="200" unit="克"/>
          <material img="images/shicai/shicaiyan_100x100.jpg" name="食盐" quantity="6" unit="克"/>
          <material img="images/shicai/jiangyou_100x100.jpg" name="酱油" quantity="5" unit="克"/>
          <material img="images/shicai/cong_100x100.jpg" name="葱" quantity="10" unit="克"/>
          <material img="images/shicai/jiang_100x100.jpg" name="姜" quantity="10" unit="克"/>
          <material img="images/shicai/liaojou_100x100.jpg" name="料绍酒" quantity="12" unit="克"/>
          <material img="images/shicai/liaojou_100x100.jpg" name="香油" quantity="20" unit="克"/>
          <material img="images/shicai/liaojou_100x100.jpg" name="香醋" quantity="10" unit="克"/>
          <material img="images/shicai/huajiaofen_100x100.jpg" name="水" quantity="300" unit="克"/>
          <material img="images/shicai/wuxiang_100x100.jpg" name="蒜泥" quantity="5" unit="克"/>
        </materials>
        <steps>
          <step>1．肉皮用水焯透，捞出洗净切成丝状；</step>
          <step>2．将肉皮丝放入高压锅内，加入葱、姜、绍酒、酱油、精盐和水，煮20分钟；</step>
          <step>3．取出葱、姜，待皮冻自然冷却后，取出切成片状，浇上香醋、香油、蒜泥制成的汁即可。</step>
        </steps>
      </item>
      <item id="4" title="卤鸡" img="images/big/lujibig.jpg" imgTitle="images/luji.png">
        <subtitle>subtitle</subtitle>
        <description>
          主料：肉鸡腿2个（约700克）辅料：大葱、姜各15克，花椒、茴香各6克，桂皮、良姜各4克，酱油30克，精盐10克，油水适量
        </description>
        <content>content</content>
        <materials>
          <material img="images/shicai/shicaiyou_100x100.jpg" name="肉鸡腿" quantity="700" unit="克"/>
          <material img="images/shicai/shicaiyou_100x100.jpg" name="油水" quantity="" unit="适量"/>
          <material img="images/shicai/shicaiyan_100x100.jpg" name="食盐" quantity="10" unit="克"/>
          <material img="images/shicai/jiangyou_100x100.jpg" name="酱油" quantity="30" unit="克"/>
          <material img="images/shicai/cong_100x100.jpg" name="葱" quantity="15" unit="克"/>
          <material img="images/shicai/jiang_100x100.jpg" name="姜" quantity="15" unit="克"/>
          <material img="images/shicai/bajiao_100x100.jpg" name="良姜" quantity="4" unit="克"/>
          <material img="images/shicai/guipi_100x100.jpg" name="桂皮" quantity="4" unit="克"/>
          <material img="images/shicai/huajiaofen_100x100.jpg" name="花椒粉" quantity="6" unit="克"/>
          <material img="images/shicai/wuxiang_100x100.jpg" name="五香粉" quantity="6" unit="克"/>
        </materials>
        <steps>
          <step>1．鸡腿洗净后，抹上一层酱油，放入六成热的油锅内，炸至金黄捞出；</step>
          <step>2. 将大葱、姜、花椒、茴香、桂皮、良姜、酱油、精盐放入锅内，加入1000克水，待熬出香味时，下入鸡腿，大火烧开后改用小火卤30分钟离火，食用时捞出剁块。</step>
        </steps>
      </item>
      <item id="5" title="奇香豆腐" img="images/big/qixiangdoufubig.jpg" imgTitle="images/qixiangdoufu.jpg">
        <subtitle>subtitle</subtitle>
        <description>主料：朱仙镇豆腐干200克、韭黄20克、青椒1个  辅料：精盐少许，香油50克</description>
        <content>content</content>
        <materials>
          <material img="images/shicai/shicaiyou_100x100.jpg" name="朱仙镇豆腐干" quantity="200" unit="克"/>
          <material img="images/shicai/shicaiyou_100x100.jpg" name="青椒" quantity="1" unit="个"/>
          <material img="images/shicai/shicaiyou_100x100.jpg" name="韭黄" quantity="20" unit="克"/>
          <material img="images/shicai/shicaiyan_100x100.jpg" name="食盐" quantity="10" unit="克"/>
          <material img="images/shicai/liaojou_100x100.jpg" name="香油" quantity="50" unit="克"/>
        </materials>
        <steps>
          <step>1. 将豆腐干、韭黄、青椒分别洗净切丝；</step>
          <step>2. 把切好的“三丝”盛盘，加入精盐、香油拌匀即成。 </step>
        </steps>
      </item>
    </items>
  </group>
  <group id="2" title="热菜" img="Assets/DarkGray.png" >
    <subtitle>subtitle</subtitle>
    <description>
      凉菜，在饮食业俗称冷荤或冷盘。它是具有独特风格，拼摆技术性强的菜肴，食用时数都是吃凉的，称之为凉菜。凉菜切配的主要原料大部分是熟料，因此这与热菜烹调方法有着截然的区别，它的主要特点是：选料精细、口味干香、脆嫩、爽口不腻，色泽艳丽，造形整齐美观，拼摆和谐悦目。
    </description>
    <items>
      <item id="1" title="烧三样" img="images/big/shaosanyangbig.jpg" imgTitle="images/shaosanyang.jpg">
        <subtitle>subtitle</subtitle>
        <description>
          主料：水发鱿鱼、海参、肉皮各200克，菜心150克 辅料：精盐6克，味精2克，绍酒10克，鲜汤300克，油80克，淀粉适量
        </description>
        <content>content</content>
        <materials>
          <material img="images/shicai/jiang_100x100.jpg" name="水发鱿鱼" quantity="200" unit="克"/>
          <material img="images/shicai/bajiao_100x100.jpg" name="海参" quantity="200" unit="个"/>
          <material img="images/shicai/guipi_100x100.jpg" name="肉皮" quantity="200" unit="克"/>
          <material img="images/shicai/cong_100x100.jpg" name="菜心" quantity="150" unit="克"/>
          <material img="images/shicai/shicaiyou_100x100.jpg" name="花生油" quantity="80" unit="克"/>
          <material img="images/shicai/shicaiyan_100x100.jpg" name="食盐" quantity="6" unit="克"/>
          <material img="images/shicai/weijing_100x100.jpg" name="味精" quantity="2" unit="克"/>  
          <material img="images/shicai/liaojou_100x100.jpg" name="绍酒" quantity="10" unit="克"/>
          <material img="images/shicai/huajiaofen_100x100.jpg" name="淀粉" quantity="" unit="适量"/>
          <material img="images/shicai/shicaiyou_100x100.jpg" name="鲜汤" quantity="300" unit="克"/>
          
        </materials>
        <steps>
          <step>1．将三种水发原料分别片成片状，用水焯透捞出；</step>
          <step>2．净锅上火，入油，下入鲜汤、各调味品以及三种水发原料，大约烧五分钟，然后勾芡翻炒后出锅；</step>
          <step>3．装盘后，在盘内围上一圈焯透的菜心即可。</step>
        </steps>
      </item>
    </items>
  </group>
  <group id="3" title="面食" img="Assets/DarkGray.png" >
    <subtitle>subtitle</subtitle>
    <description>
      凉菜，在饮食业俗称冷荤或冷盘。它是具有独特风格，拼摆技术性强的菜肴，食用时数都是吃凉的，称之为凉菜。凉菜切配的主要原料大部分是熟料，因此这与热菜烹调方法有着截然的区别，它的主要特点是：选料精细、口味干香、脆嫩、爽口不腻，色泽艳丽，造形整齐美观，拼摆和谐悦目。
    </description>
    <items>
      <item id="1" title="五香鱼" img="images/big/wxybig.jpg" imgTitle="images/wuxiangyu.png">
        <subtitle>subtitle</subtitle>
        <description>主料：鱼500克 辅料：茴香、花椒各5克，大葱、姜各12克，白糖20克，精盐6克，绍酒15克，酱油10克，香油20克，油、水适量.</description>
        <content>content</content>
        <materials>
          <material img="images/shicai/shicaiyou_100x100.jpg" name="花生油" quantity="1500" unit="克"/>
          <material img="images/shicai/shicaiyan_100x100.jpg" name="食盐" quantity="50" unit="克"/>
          <material img="images/shicai/jiangyou_100x100.jpg" name="酱油" quantity="100" unit="克"/>
          <material img="images/shicai/weijing_100x100.jpg" name="味精" quantity="5" unit="克"/>
          <material img="images/shicai/cong_100x100.jpg" name="葱" quantity="75" unit="克"/>
          <material img="images/shicai/jiang_100x100.jpg" name="姜" quantity="25" unit="克"/>
          <material img="images/shicai/bajiao_100x100.jpg" name="八角" quantity="4" unit="个"/>
          <material img="images/shicai/guipi_100x100.jpg" name="桂皮" quantity="5" unit="克"/>
          <material img="images/shicai/liaojou_100x100.jpg" name="料酒" quantity="25" unit="克"/>
          <material img="images/shicai/huajiaofen_100x100.jpg" name="花椒粉" quantity="4" unit="克"/>
          <material img="images/shicai/wuxiang_100x100.jpg" name="五香粉" quantity="5" unit="克"/>
        </materials>
        <steps>
          <step>1．将鱼剁成大小一致的块状，用一半量的葱、姜、酱油、盐，拌匀腌制入味约1小时；</step>
          <step>2．上油锅，烧至六成热时，将鱼分散下入，然后用中火炸至鱼浮起、颜色柿黄即可捞出；</step>
          <step>3．净锅上火，下入少许油、葱、姜、花椒、茴香，炒香后加入水，放入其他调料和鱼块，大火烧开后改用小火烧约40分钟，待汁干鱼软时，淋入香油拌匀既成。</step>
        </steps>
      </item>
    </items>
  </group>
</groups>